Thank you Scout & Cellar, Carrie Strimel for the opportunity to try a few of your fabulous wines! This post is supported and sponsored… as always all thoughts and opinions are mine.
Creating special meals has always been a favorite activity for me. Special isn’t always elaborate, sometimes it’s a grilled cheese and tomato soup on a cold winter day. The kids gather around and snuggle in their seats as the warmth fills their bellies and their souls.
But sometimes, special is a bit fancy. Bold, full flavors. A plate that shows you spent a few hours creating a menu, prepping ingredients, and enjoying a rich wine. Always take the time to enjoy your wine!
For this past Christmas, I chose a dish I love to order and have been dying to make, but have never attempted.
The traditional beef wellington has always felt a bit too far out of reach! I once saw Gordon Ramsay prepare it and his intimidation of other chefs passed onto me right through Hulu- I swear. However, I was equipped with time, holiday spirit and 2017 Etnico Gran Reserva Sauvignon/Malbec with its fruity but bold taste and I was ready!
In lieu of pâté, which I personally enjoy, but some guests in my home do not, I chose to substitute with mushroom duxelles, an intensely flavored mixture- traditionally used in French cuisine. The type, or types, of mushrooms you use are completely up to you! Often a combination of several, such as cremini, morel, shiitake, porcini, or white button, gives beautiful flavor and texture to the dish. You can even replace the shallots with garlic or use both! Consider adding parsley- the choice is yours and the flavors you’re looking to enhance are completely in your control! As long as you have mushrooms, butter, salt, and pepper, you have what it takes to make duxelles.
*TIP: Any extra duxelles can be frozen or used as a spread over bread or crackers!*
What you need for Mushroom Duxelles
½ pound mushrooms
2T butter (unsalted, divided)
3T finely chopped shallot
½t dried thyme
¼c white wine
Salt and pepper to taste
What to do:
Finely chop mushrooms- using a food processor will give you the best consistency.
Scrape the mushrooms out of the processor and onto cheesecloth.
Twist the cloth to wring out liquid.
Heat a large skillet on medium heat and add 1 tablespoon butter.
Add mushrooms, shallots, a pinch of salt and pepper, and thyme.
Cook, stirring frequently, for about 5 minutes until the mushrooms start to brown.
Add remaining butter and stir until melted.
Slowly pour white wine over top, and stir frequently until the liquid has evaporated.
Remove from heat and let cool.
What you need for Beef Wellington
2½ pounds beef tenderloin
4T butter, softened/divided
1 medium onion, chopped
½c sliced mushrooms
½c mushroom duxelles
1 package frozen puff pastry, thawed
1 egg yolk, beaten
1¼c beef broth
2T red wine
Salt and pepper to taste
What to do:
Preheat oven to 450°F.
Spread beef with 2 tablespoons softened butter. Heat skillet on medium. Sear on all sides (ends included!) until browned. Remove from pan and allow to cool completely.
*RESERVE PAN JUICES!*
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for about 5 minutes- until soft and fragrant. Remove from heat, and let cool.
Mix together mushroom duxelles and 2 tablespoons softened butter. Spread over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, pinching creases together if necessary, and place beef in the center. Fold up, and seal all the edges- don’t be afraid to wrap it tight! Make sure the seams are not too thick for even cooking.
Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and lightly brush with egg yolk.
Bake at 450°F for 10 minutes, then reduce heat to 425°F and bake for 10-15 minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
This is the perfect meal to celebrate the weekend with something special, made with love, paired with perfection, and sure to fill you from your belly to your soul!